A bit of cool weather and the winter crops are starting to perform. Well those at my mum & dad’s are anyway. My brassicas are either very newly planted or in fairly sunless spots and stunted as a result. When I was at mum & dad’s during the week I snaffled some of their broccoli crop as they appeared to have more than anyone could possibly use. At least that’s what I’m telling myself to alleviate any feelings of guilt. I cooked some today. I am something of a fan of broccoli with pasta, as long as its also got some chilli and olives with it as well.
Although I have photographed this with a glass of red, white wine would probably be more appropriate, but I opened the red the night before and…..
Penne with Broccoli (Serves 2)
- 150g broccoli, separated into florets
- 1 tbspn pine nuts
- 50g stale bread
- 10 kalamata olives – depipped and halved
- 1 clove of garlic – chopped
- 1 chilli – chopped
- 2 anchovy fillets
- 1 tbspn olive oil
- Extra virgin olive oil for drizzling
- 200g dried Penne (or other pasta)
Heat a pasta sized saucepan full of water with a pinch or two of salt in it. Meanwhile place the chilli, garlic, bread, anchovies and oil in a food processor and blitz until it forms a crumb. Heat a frypan and dry roast the pine nuts. Remove and set aside. Add the crumb to the same hot pan and cook until golden brown. Set aside. When the water has come to a boil, add the broccoli. Once it is cooked remove with a slotted spoon and set aside. Put the pasta in the water and boil until cooked. Drain the pasta and return to the saucepan. Toss the olives and broccoli through the pasta and drizzle with extra virgin olive oil. Place on plates and top with breadcrumbs. Top with parmesan.
I’m sharing this recipe on The Gardener of Eden’s Thursday Kitchen Cupboard and Greenish Thumb’s Garden to Table.
Broccoli has always been one of my favorite veggies. I would have snagged some too. Now only if I could figure out how to get a decent crop. I try every year.
I find it is best suited to our winter – less pests and less competition for space in the garden.
Oh dear there are those anchovies again and olives! I like the sound of this with aome slight tweaks involving the anchovies and olives.
I think you could definitely do it with lemon rind and salt replacing those 2 ingredients – I think it would work well.
Another great sounding recipe. I cannot wait for my spring broccoli to start producing – one of my favorite vegetables.
I’m still waiting on mine – dad must have planted a lot earlier than me this year.
What a wonderful recipe! I sure hope that my spring broccoli does well this year.
I use pretty much the same recipe with cauliflower as well and I love that too.
Looks great. I guess I might skip the nuts however. My broccoli seedlings aren’t quite big enough to plant yet. In fact the garden isn’t even tilled yet. Maybe in a couple of weeks if it ever stops raining and we get more than 1 day of partly sunny soon.
I don’t think you’d lose much omitting the nuts I like the bits of crunch and the protein but frankly I don’t think I’d notice too much if they weren’t there.
Loving the sound of the broccoli , pasta and olives-I’ll pass on the anchovies again though!!
It would still be lovely without them, just not quite as nice – well to my palate anyway.
Count me as another broccoli fan. I need to try pairing it with pasta. Usually I just have it on the side, or in salad creations.
I only really started eating it like this a couple of years ago – but have been quickly converted. I also like it stir fried.
I will have to forward the recipe onto my husband, he loves pasta and broccoli. I haven’t really been able to eat broccoli since I was pregnant. Can’t stand it anymore.
I think I remember you mentioning it before – its so interesting how its stayed with you.
Making bread crumbs with the addition of garlic and anchovies sounds great, must try, will leave out the chili though. Love anchovies (only one in the family who does) but I think every one will love this breadcrumb.
My kids and I all like it – my anchovy hating partner less so – but then he doesn’t like broccoli either.
No broccoli here, but my kale florets will probably do just as well in this delicious-sounding dish, done most definitely with the olives and anchovies!
Kale florets sound perfect.
Oh my, chilli and anchovy, love them love them, I’m hungry. I shouldn’t be reading cooking and food posts in middle of the night.
I do that too and then spend a lot of time looking longingly into the fridge.
Love this recipe, especially the anchovies. Going to have to use this when I get home ( if there is still broccoli to pick in June!).
You are making me homesick for garden and cooking… its not a bad thing.
I would have thought you still be picking side shoots in June wouldn’t you? You could always take a cooking class if you miss it too much (and then share the recipes with us….)
i love the addition of anchovy and pine nuts. sounds like it was an amazing pasta dish!
I find it quite addictive – actually I find that with pretty much any dish with a bit of salt and chilli in it.